Rich Coffee Bread
1.
The coffee powder is brewed with boiling water and left to cool.
2.
Put the ingredients except butter into the bucket of the bread machine in the order of liquid first and dry powder. Knead until the dough comes out of the film.
3.
After the dough has been fermented to twice its size, remove it from the air and divide it into 6 equal parts, round and relax for 10 minutes.
4.
Take a portion of the dough and roll it into an oval shape, slightly press the edge with your hand, try to exhaust the excess gas. The texture of the bread is not good enough, and the end is slightly thinner.
5.
Roll up the shuttle shape along the short side and tighten the ends.
6.
Each portion of the dough is rolled up in this way and placed on a baking sheet lined with greased paper, and fermented to double its size.
7.
Use a cutting knife to make the lines you like, and sprinkle a little high-gluten flour. Preheat the oven 180 degrees.
8.
Oven 180 degrees for 15-18 minutes, depending on the temperature of your own oven.
Tips:
If you don’t find it troublesome, you can make some crumbs and sprinkle them on the bread before baking. I found it troublesome so I reduced the addition of crumbs. The simpler tastes better. Reminder: The coffee powder here can be changed to matcha powder or cocoa powder according to your preference, but please note that the water in the formula can be left 5-10g without adding it when adding it, because the dilution degree of each flour is different, depending on the actual situation. Just add it. In summer, bread kneading is easy to ferment in advance. You can put the bread bucket in the refrigerator for 1 hour. After adding the ingredients, follow this method to effectively avoid early fermentation.
